2-Ingredient Fermented Oranges

Cut the fruit

Make four equally spaced, vertical cuts almost to the center of the fruit. You want the core to hold the fruit together, but the deep cuts allow salt to enter the fruit. Alternatively, cut each orange into eighths.

For traditionally cut fruit

1. Sprinkle a teaspoon of salt on the bottom of the jar.

2. Put a teaspoon of salt in the center of each fruit.

3. Add fruit to the jar, pressing down to release the juices and pack tightly.

4. When the jar is full, press to make sure the solids are covered with liquid. If necessary, top off with filtered water.

5. Place a weight on the fruit to hold it under the liquid and screw a lid on loosely.

6. Ferment at room temperature for 2-3 weeks.

For fruit pieces

1. Sprinkle a teaspoon of salt on the bottom of the jar.

2. Place eight pieces (one entire orange) into the jar and sprinkle on one teaspoon of salt. Continue layering in this manner, pressing the fruit to release juices.

3. When jar is full, press to make sure the solids are covered with liquid. If necessary, top off with filtered water.

4. Place a weight on the fruit to hold it under the liquid and screw a lid on loosely.

5. Ferment at room temperature for 2-3 weeks.

Notes

You don’t need any sort of starter culture for this recipe, but if you have liquid left over from another fermenting project, you can add a tablespoon or two to help kickstart the fermentation process.

If you’re inspired to get creative, you can feel free to add a variety of dried spices. Black peppercorns, bay leaves, cloves, and cardamom are all possibilities. 

This recipe can be made in upcycled jars. Theres no need to use a mason jar (though you can). I do NOT recommend using a pretty wire bail jar, as the salt in the brine will cause the wire to rust. If you reuse a jar with a metal lid, place a piece of waxed paper between the lid and the jar. 

You can use this recipe to ferment a variety of citrus: lemons, tangerines, grapefruit are all game.